[Easy] Roast Pork Belly & Red Wine Jus

• While the pork is roasting, peel garlic cloves. • Chop broccoli (including stalk!) into small florets. • Thinly slice carrot into sticks.

• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato and garlic in the boiling water for 2 minutes. Place a colander or steamer basket on top and add broccoli and carrot. • Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. • Transfer veggies to a bowl. Drizzle with olive oil, season and cover to keep warm. Drain potatoes and return to saucepan. • Add dijon mustard, the butter, milk and a generous pinch of salt. Mash until smooth. Cover to keep warm.